January 16, 2015 0 Comments
We are still full of Christmas foods and we should eat healthier in this new year. But two weeks have passed right now and I felt I had to bake something. And what else than a nice chocolate stout cake?
To me stout cake is a typical treat on a cold, winter day when nothing else is pretty than a cake on a stand. Following by some fresh kumquats. Or kumquat marmalade.


100 gr dark chocolate
260 gr all purpose flour
1 teaspoon baking powder
half teaspoon baking soda
pinch of salt
200 gr unsalted butter at room temperature
3 eggs (separated)
220 ml stout
170 gr brown sugar
100 ml freshly brewed strong coffee 
for the frosting:
100 gr dark chocolate 
300 ml whipping cream 

for the marmalade:
200 gr kumquats
2 tbsp sugar (or to taste)

kumquat on scale-1793

  1. Pour about 100-150 ml water into a pan. Place a metallic bowl over the pan and put the broken chocolate into that.  Be careful and avoid  the bottom of the bowl reaches the water surface. Bring water to boil then reduce heat to simmer until chocolate is melted. Stir occasionally, then remove from the heat.
  2. Meanwhile preheat oven to 180 C. Line the cake tin with baking paper.
  3. Put the soft butter into the bowl of a stand mixer. Add sugar and mix on medium until fluffy. Add the egg yolks each by each. Stir in the chocolate, stout and coffee.
  4. In an other bowl mix the flour, baking powder, baking soda, and salt. Fold the mixture into butter and chocolate mixture.
  5. Put the egg whites into a clean bowl. Beat them on high speed until firm. Fold carefully in two portions into the mixture.
  6. Pour the batter into the prepared cake tin. Bake for 30-35 minutes or until a skewer comes out clean.
  7. Place the tin into a wire rack and leave to cool completely.
  8. For the frosting break the chocolate into pieces then put into a glass bowl. Add the cream and melt together on low in a microwave oven. Stir occasionally until chocolate melted. Then leave to cool completely and chill for at least two hours.
  9. Meanwhile make the marmalade: remove the stalks of kumquats then rinse them. Slice finely or cut into quarters. Put into a pan, add sugar and approximately 100 ml water. Heat on low for about 15-20 minutes until thick and sticky. Set aside and leave to cool.
  10. Before serving remove the cream and chocolate mixture from the fridge then beat on medium with electric mixer until get thick. Pile over the top of cake evenly then garnish with kumquats marmalade.
choc kumquat cake-1857

choc kumquat cake-1872